120 ml mustard seed 6 gr celery seed 30 ml louisiana sauce 1 vineger 1 bay leaf 8 gr kosher salt 12 peppercorns 6 of garlic 525 gr pork butt
Instructions
stainless steel) and add the pork which you cut into 5 cm pcs. Stir to remove bubbles. Cover and refrigerate for 3 days. Use for making Red Beans and Rice. From The Frugal Gourmet Cooks American